Seared Scallops with Mango Salsa

By by Charcoal Companion
Images
Seared Scallops with Mango Salsa
Ingredients
  • 12 Large Sea Scallops (under 15 per pound)
  • 1 medium sized mango
  • ¼ cup red onion, finely diced
  • 1 Serano chile, seeded, finely diced
  • ¼ cup red bell pepper, finely diced
  • ¼ cup cilantro, chopped
  • ½ tsp. salt
  • ½ tsp. sugar
  • 2 Tbsp. olive oil, plus additional for scallops
  • 1 Tbsp lemon juice


Procedure
Preheat your seafood rack for 15 minutes over high flame. Peel and dice red onion. De-seed and dice bell peppers and Serrano chile. Peel and dice mango and place in a bowl with the onion, bell peppers, chilies and cilantro. Add salt, sugar, lemon juice and olive oil. Mix well and set aside.

Once block is fully preheated, sprinkle scallops with pepper and olive oil. Scallops should take 2-3 minutes to brown nicely on each side. Serve scallops medium or at desired temperature with salsa.

Seared Scallops with Mango Salsa

By by Charcoal Companion
Ingredients
  • 12 Large Sea Scallops (under 15 per pound)
  • 1 medium sized mango
  • ¼ cup red onion, finely diced
  • 1 Serano chile, seeded, finely diced
  • ¼ cup red bell pepper, finely diced
  • ¼ cup cilantro, chopped
  • ½ tsp. salt
  • ½ tsp. sugar
  • 2 Tbsp. olive oil, plus additional for scallops
  • 1 Tbsp lemon juice


Procedure
Preheat your seafood rack for 15 minutes over high flame. Peel and dice red onion. De-seed and dice bell peppers and Serrano chile. Peel and dice mango and place in a bowl with the onion, bell peppers, chilies and cilantro. Add salt, sugar, lemon juice and olive oil. Mix well and set aside.

Once block is fully preheated, sprinkle scallops with pepper and olive oil. Scallops should take 2-3 minutes to brown nicely on each side. Serve scallops medium or at desired temperature with salsa.